Best Quick Rotisserie Chicken Pot Pies Recipes
ROTISSERIE CHICKEN POT PIE
An easy and delicious chicken pot pie recipe. A great way for kids to get their vegetables. Using a rotisserie chicken adds to both the flavor and convenience.
Provided by Lynnette
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Place 1 pie crust in a 9-inch pie plate. Set aside second crust.
- Remove skin from rotisserie chicken and shred meat.
- Melt butter in a large saucepan over medium heat. Add onion and cook until tender, about 5 minutes. Add flour, salt, and pepper; stir until a paste is formed, 2 to 3 minutes. Add broth and milk, stirring until thickened, about 5 minutes.
- Add chicken and vegetables, stirring until combined. Pour mixture into the prepared pie plate. Place second crust on top, sealing edges and making several slashes on top. Wrap edges with foil to prevent them from browning too fast.
- Bake in the preheated oven until top is golden brown, 25 to 30 minutes.
Nutrition Facts : Calories 472 calories, Carbohydrate 33.8 g, Cholesterol 71 mg, Fat 27.6 g, Fiber 4.2 g, Protein 22.2 g, SaturatedFat 10 g, Sodium 643.6 mg, Sugar 1.4 g
CHICKEN POT PIE (USING ROTISSERIE CHICKEN)
Make and share this Chicken Pot Pie (Using Rotisserie Chicken) recipe from Food.com.
Provided by Heather N.
Categories One Dish Meal
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425. Thaw veggies, bring crusts to room temperature.
- Melt butter in large saucepan on medium heat. Add onion and saute until translucent, about 2 minutes. Add flour and stir to incorporate, this is your roux. Gradually stir in broth and milk. Bring to a simmer. Cook until thick and bubbly.
- Add veggies, herbs and chicken. Stir to incorporate. Add salt and pepper to taste.
- Place one pie crust in bottom of pie plate.
- Pour in contents from saucepan.
- Top with second pie crust, sealing around edges and flute. Cut several slits in top of crust to vent.
- Bake 20 minutes, then cover crust edge with foil to prevent burning. Continue to cook for 20 more minutes until crust is golden brown.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 428.7, Fat 25.2, SaturatedFat 12, Cholesterol 40.7, Sodium 539.3, Carbohydrate 43.6, Fiber 4.8, Sugar 1.8, Protein 8.6
ROTISSERIE CHICKEN POT PIE
Ever wonder what to do with that left over Rotisserie chicken? Well, here you go. This recipe makes 2 pies, but if you jar it, it freezes well and I think tastes better than day one. Less work for another day and just as delicious. I use whatever part of the chicken we don't eat which is usually the breasts, but have also bought a whole chicken just for this. Either use store bought crust or make your own. Ina Garten has a great crust recipe from her pot pie that I'd recommend. Save all of the scraps and bones for a delicious homemade chicken stock you can use next time. This recipe is mostly low sodium where I can control, but your tastebuds will ultimately determine the amount. IMPORTANT: If a recipe calls for KOSHER salt, use the said amount. If it's TABLE salt, use 1/3 of the Kosher salt amount. The smaller grains of table salt will over-salt your dishes if you follow the kosher salt amount. Example: If calls for 1 TBS Kosher, use about 1 tsp table salt.
Provided by jacket_jane
Categories Chicken
Time 1h25m
Yield 4-8 serving(s)
Number Of Ingredients 18
Steps:
- On low-medium heat, saute onions, carrots, and potatoes with butter until onions are translucent (~10 minutes.) Make sure you don't brown them.
- Heat stock with bullion on low heat until dissolved. Add flour to onion mix until blended, then add in broth (Will become a thick gravy.).
- Add the rest of the ingredients to the pot and mix well. Let simmer for about 10 minutes. Adjust salt to taste.
- Add to unbaked pie crust. If covering with crust, make 3 slices in top, then brush top with egg wash.
- Bake according to crust recipe. Let cool and enjoy.
Nutrition Facts : Calories 747.3, Fat 44.4, SaturatedFat 26.4, Cholesterol 120.9, Sodium 1065.3, Carbohydrate 72.3, Fiber 9.8, Sugar 16.9, Protein 18.2
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